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–+ servings
Chocolate Pancakes

Decadent Chocolate Pancakes to Satisfy Your Sweet Tooth

Indulge in fluffy chocolate pancakes that are quick to make and perfect for breakfast or dessert, catering to all chocolate lovers.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup all-purpose flour substitute with gluten-free flour for a lighter option
  • 1/3 cup cocoa powder Dutch-processed cocoa gives a smoother taste
  • 2 teaspoons baking powder leavening agent for fluffy pancakes
  • a pinch salt enhances sweetness flavor
  • 1 large egg flax eggs work for vegan substitute
  • 2 tablespoons granulated sugar adjust based on chocolate chip preference
  • 1 cup whole milk oat or almond milk can be dairy-free alternatives
  • 2 tablespoons canola or vegetable oil or melted butter for moisture
  • 1 teaspoon vanilla extract deepens flavor profile
  • 1/2 cup chocolate chips or chunks add more for extra chocolate bursts
  • as needed butter or oil for cooking to prevent sticking
For the Chocolate Ganache Sauce
  • 4 ounces bittersweet or semisweet chocolate high-quality for silky sauce
  • 1/2 cup heavy cream substitute half-and-half if needed

Equipment

  • Mixing Bowls
  • whisk
  • spatula
  • non-stick skillet
  • microwave

Method
 

Step-by-Step Instructions
  1. Sift together 1 cup of all-purpose flour, 1/3 cup of cocoa powder, 2 teaspoons of baking powder, and a pinch of salt into a large mixing bowl.
  2. In a separate bowl, whisk together 1 large egg and 2 tablespoons of granulated sugar until well combined. Add in 1 cup of whole milk, 2 tablespoons of canola oil, and 1 teaspoon of vanilla extract.
  3. Gently fold the wet ingredients into the dry mixture using a rubber spatula and stir in ½ cup of chocolate chips if desired.
  4. For the ganache sauce, combine 4 ounces of chocolate and ½ cup of heavy cream in a heatproof bowl. Microwave in 20-30 second increments, stirring after each, until smooth.
  5. Preheat a non-stick skillet or griddle over medium heat, greasing with butter or oil. Pour ¼ cup of pancake batter onto the skillet for each pancake.
  6. Cook for 1-2 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
  7. Stack pancakes on plates and drizzle with warm chocolate ganache. Serve immediately.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 8gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days at room temperature or freeze pancakes for longer storage.

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